Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-06-10

soup quietly HON the euge OF Tue spoon
to eat bread With and not crumble it il
the soup, to- wait patiently thei
turn and ask the waiter gently
for what is needed. In conversation thu
children are not expected to take par
unless invited, but should listen respect
fully, and never leave the table unless i
is necessary, and only when they hare
asked to be excused by mamma or who
ever sits at the head of the table.
Whatever be the signal for the mea
each one should respond at once. The
thoughtful housewives busy care is lily
repaid by the various members of the
family if they drop in at different times,
as the choicest cooking is never good but
once, and that is the moment it is done
Let the housekeGper remember that s
few plain dishes neatly served make the
most acceptable breakfast, and seasoned
with good humor will send out her
household well strengthened for the days
experiences. The little daughter can help
in The good cheer by stepping in before
the meal is announced, and with q house
| keepers eye see that there is nothing
! lacking in the appointment and arrange
ment of the table; then if she has time
pretty flower or two will add beauty to
| comfort.
RECIPES.
! Puff Puddings-One quart of boiling
milk, nine teGspOonfuls of -four; when
cold add little salt and four well-beaten
eggs. Bake in a buttered dish, and serve
with lemon juice thickened to paste
with brown sugar.
Muffins-One quart sitted -four; little
salt; one egg; five tesspoonfuls baking
powder; mix -four, salt, powder well to-
gether; add the egg with about one pint
of milk; mix as thick as cake.
Indian Muffins-Two cups of corn
meal: one cup of flour; one large table
spoonful of butter mixed with the corn
meal; put enough milk in TO make bat.
ter; one egg; half cup light brown sugar;
two teaspoonfuls of Royal baking powder
mixed with salt and -four. Bake in quick
oven.
Egg Biscuits-One quart of prepared
-four, a teaspoonful of lard and twice
as much butter, 8 tablespoonful of salt,
two caps of milk, the yolks of two eggs,
beaten light. Salt the dour and sift it
twice in g bowl, rub in the shortening
thoroughly and lightly; mix yolks and
milk together, and pour into hole in the
-four; wo, k into paste with as little hand
ling as possible; roll into sheet half an
inch thick, cut into round cakes and
bake in Toured pan. Eat hot.
Southern Dressed Liyer-Chop three
pounds Of calf's liver fine, one pound of
cold, boiled ham, half pound of bacon,
two cups of grated bread crumbs, three
eggs, salt and pepper. Mix all together
and put in tin mould. Set in cold wa
ter and boil three hours. When cold
turn out in a dish and slice.
Hominy cake is Very good breakfast
cake. 1t is served with large napkin
under it on the plate; the sides of the
napkin covering the top of the cake to
keep it moist until served. Add one
spoonful of butter to two Cupfuls of
whole hominy which has been previously
boiled an hour with milk and is still hot.
Then sid three well-beaten eggs, stir in
gradually pint of milk and, lastly, q
pint of cornmesl; bake in g pan.
Cold mest with purie of Potatoes
"SiX good-sized potatoes, one tablespoon
full Of butter, one cup of boiling milk, salt
and pepper to taste. Pare and boil the
potatoes and mash them light and fine.
Add the butter, the seasoning and the
boiling milk. Beat up light and spread
on a hot platter. Lay on this slices Of
any sort of cold meat. Put spoonful of
gravy on each slice and put hot gravy
about the dish. Set in the oven five min
utes. Garnish with parsley and serve.
Barbecued Ham-Cut your raw ham in
slices; soak in scalding water for half an
hour; then lay the slices fiat in g frying
pan, pepper each, and spread on each one
fourth teaspoon of made mustard. Pour
in vinegar in proportion of half tea
spoonful to slice; fry quickly, turning
over. When done take out and serve on
a dish; add to the gravy, half glass of
VINE, and teaspoon of sugar; boil up
once and pour over the meat.
Jelly Roll-Three eggs, one cup of pre-
pared -four, and one of powdered sugar,
rub the butter into the sugar, add the
broad baking pan, we'll CREASED. Bake
rapidly, aud while still warm spread with
Jelly, Jam, or marmalade. Roll it up, PIN
band of soft cloth about it to keep it in
shape, and do not move this until the
cake is cold and firm.
For breakfast-A nice dish is made
thus: Cut two slices of cold meat and
three of bread, buttered thickly about the
same shape and size, season with
pepper, salt and a little finely chopped
parsley; or if it is veal little chopped
ham; then lay one slice of bread between
two of meat, and have the other two
slices outside, fasten together with short |
wooded skewers. If you have quick |
oven, put it in land take care TO haste with |
butter thorough that the bread may be |
al crisp and brown. 1t you can't depend |
on yoar oven, fry it in very hot fat as |
you do crullers; garnish with sprigs of !
parsley and serve very hot.
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